About This Recipe
What is unique about this loaf?
I call this loaf “a different way to sourdough” because of the technique I use here. It is simple, yet efficient. This loaf features a stiff dough (necessary for keeping the beautiful form of the braid) kneaded all in one go. The loaf is left to rise, then shaped into a braid, proofed once more, and baked. The inclusions make this loaf one that tastes good – even if the process is messed up or isn’t perfect.
What I love about this recipe:
Flavor, flavor, flavor. This loaf has an absolutely divine flavor. Why stop at jalapeño-cheddar when adding bacon makes it that much better? I don’t know about you, but as a Texas gal, bacon is prized in my household (and in my community). This loaf has been a winner with everyone that has had the pleasure of tasting it, and is sure to be a fan favorite in your household as well.
Why this recipe works
A stiff dough
A stiff dough contributes to two things here: first, the ability to easily knead by hand (or in a stand mixer) in one go; second, the ability to hold the shape of a braid beautifully.
The inclusions
Bacon, diced jalapeños, and cheddar cheese make up the flavor of this bread. This combination makes for an absolutely divine, hard-to-mess-up end result. Even if the bread is not proofed 100% correctly, your loaf will still be edible.
The Technique
The process requires 30 minutes of hands-on time from start to finish: twenty to twenty-five minutes for the initial mix and knead, and five minutes for shaping. The development of gluten through kneading is possible due to the stiff dough, eliminating the need for intervaled folds that can seem to take all day. This yields fabulous results without having to continuously think about the dough.
Egg Wash
This helps give the loaf its beautiful brown color! Without the egg wash, the loaf would be lacking in color and shine.
Baking Method
The temperature of 425 F allows for a beautiful oven spring and browning of the loaf, while also perfectly cooking the interior, melting the cheese, and softening the jalapeños.
Suggested Baking Timeline
The day before
+Pre-chop jalapeños, shred cheese, and cook/dice bacon
8 AM (Bake Day)
+Mix and knead the dough
8:30 AM
+Bulk ferment the dough in a proofer set to 80 F for approximately 8 hours (until doubled).
3:30 PM
+Braid the dough
+Begin final proof for 1-2 more hours (on the counter is fine)
5-5:30 PM
+Bake the loaf and enjoy!
FAQs
Why not just laminate the inclusions before shaping instead of kneading them in?
If you enjoy lamination, you can absolutely attempt it for this loaf. This dough will stretch more like a stiff pizza dough, which will require a little bit of working, but you can absolutely laminate if you choose. I decided not to include lamination in this recipe for the sake of simplicity. Lamination would add an extra step, as the dough will now need to rest again (giving the gluten an opportunity to relax once more so that the dough can be stretched again into a braid) before it can be shaped.
Won't my cheese and bacon go bad as they sit out while the dough is fermenting?
If you are truly worried about this, try laminating as an alternative method to adding the ingredients. In my experience, inclusions or enrichments to the dough (in this case cheese, bacon, and milk) that would typically go bad if left out on the counter for long periods of time do not go bad while the dough is fermenting. There is something magical about your starter and the yeast you are raising inside of it. They work wonders, including keeping your bread’s ingredients from spoiling.
Bacon Jalapeno Cheddar Sourdough Braid
Course: Lunch, Dinner, Snack, SideCuisine: AmericanDifficulty: Intermediate30
minutes10
hours25-35
minutes1
LoafI call this loaf "a different way to sourdough" because of the technique I use here. It is simple, yet efficient. This loaf features a stiff dough (necessary for keeping the beautiful form of the braid) kneaded all in one go. The loaf is left to rise, then shaped into a braid, proofed once more, and baked. The inclusions make this loaf one that tastes good - even if the process is messed up or isn't perfect.
Ingredients
- Pre-prepped Ingredients
12-16 slices of bacon, fried crispy and crumbled
2 jalapenos, diced
2 cups cheddar cheese, shredded
- Main dough
520 g bread flour (4 ⅛ cups)
240 g water (1 cup)
80 g milk (⅓ cup)
10 g salt (2 tsp)
100-150 g active starter (1/2 cup)
- Egg Wash
1 whole egg
1 tbsp water
Directions
Prep bacon, jalapeños, and cheddar cheese. Set aside.
Mix together flour, salt, water, milk, and active starter until a shaggy dough forms.
Turn the dough out onto a counter and knead until the dough comes completely together, about two minutes.
Make a well in the center and add the bacon; knead until it is incorporated.
Repeat with half the cheese, the other half of the cheese, and lastly the jalapeño. NOTE: The dough will begin to feel dry during this process. Keep kneading until the dough is sticky once more. Alternatively, knead using a stand mixer.
Bulk ferment: Allow the dough to rise until it has doubled in size (7-8 hours in a proofer set to 80 F)
Shape: Divide the dough into three even sections.
Roll out each section into a 12 inch long rope. Place the strands side-by-side on a piece of parchment paper or silicone baking mat.
Connect the tops of the strands, then braid. Tuck the ends under the loaf.
Final proof: Let rest again until puffy (1-2 more hours on the counter)
Preheat oven to 425 F.
Make the egg wash: Whisk one whole egg + one tbsp water until smooth.
Brush the egg wash all over the loaf.
Bake on preheated pizza stone or 9X13 baking sheet for 25-35 minutes, until the internal temperature reaches 190 F.
Enjoy!
How to store: Store on the counter for three days or slice and store in the freezer.
To reheat: From room temperature, toast 2-3 minutes. From frozen, toast 4-5 minutes. I do this in my air fryer at 400 F.
Watch the Video
Notes
- For this recipe, I like to use my proofer. It takes about 7-8 hours to double in the proofer, then 1-2 hours on the counter for the final proof. See "Suggested Baking Timeline" in the post for my baking schedule. You could absolutely ferment this at room temperature, but expect it to take longer. Maybe do this as an overnight recipe in this scenario.
- You'll notice a discrepancy between this post and the video - and that is how long to bulk ferment! This was one of my first videos, and at that time I wasn't as picky about bulk fermentation percentages. Now, I always let my dough double in size, unless I am using the refrigerator as a tool. This recipe does not include use of the refrigerator, so let it fully double (no matter the temperature you ferment the dough) before shaping.
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